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Gyozas lightly charred on one side, soft and chewy on the other side then served neatly side by side. It comes with sweet and juicy pork filling underneath. Simple, light and flavourful 》$4.90

Signature triple soup produced using selected Hamaguri clams, pork bone and Japanese broth. Garnished with housemade Tartufata (black truffle paste), porcini oil and porcini flakes. The combination of these premium ingredients magically enhances the flavour, giving birth to a multifaceted taste.

The broth is light and savoury with an interesting flavour from the mix of clams, pork bone and black truffle. The noodles were firm and slippery with a slight chew. I also added a portion of pork belly and egg. The porcini oil enhances the flavour of the meat very well and the ajitama (eggs) is so good. Perfectly marinated with soy sauce with custard-like yolks. I was also served a small saucer (appetiser) of Hamaguri clam rice while waiting for my ramen 》$14.90 + $4.90 Pork Belly & Egg

Popped by Fortune Centre for a spontaneous bite and wow — it totally made my day! 🎉

Tried their mentaiko pasta and it was rich, creamy and loaded with umami goodness. Every strand of spaghetti was coated in that luscious mentaiko cream topped with crispy whitebait, prawns, seaweed, and little pops of ikura… Also treated myself to their cream crab croquette — golden, crisp on the outside, velvety-creamy inside and crowned with heaps of shredded crab and ikura. Both were so addictive and indulgent, I’m still thinking about it. 😋

#burpple #burpplesg #stfoodtrending #straitstimesfood #sgfood #sgeats #foodsg #wheretoeatsg #whattoeatsg #koryorihayashi

Popped by Fortune Centre for a spontaneous bite and wow — it totally made my day! 🎉

Tried their mentaiko pasta and it was rich, creamy and loaded with umami goodness. Every strand of spaghetti was coated in that luscious mentaiko cream topped with crispy whitebait, prawns, seaweed, and little pops of ikura… Also treated myself to their cream crab croquette — golden, crisp on the outside, velvety-creamy inside and crowned with heaps of shredded crab and ikura. Both were so addictive and indulgent, I’m still thinking about it. 😋

#burpple #burpplesg #stfoodtrending #straitstimesfood #sgfood #sgeats #foodsg #wheretoeatsg #whattoeatsg #koryorihayashi

It's white and soft, making me cynical. But it tasted good, both the filling and the mentaiko.

Don't let the fanciness fool you. It's from a mainstream casual chain and it tasted like one. I thought the pork would at least be like Gochi-So Shokudo, but it's so mediocre. The broth was overpowering without being fragrant, earning the shame of a ramen broth not finished by me.

Don't let the fanciness fool you. It's from a mainstream casual chain and it tasted like one. The ramen was quite alkaline, which is haram for ramen. I thought the pork would at least be like Gochi-So Shokudo, but it's so mediocre I can't believe who decided this is the signature.

Woo-hoo! 🎉 Redeemed my #SG60vouchers over the weekend at this hidden gem in Clementi — and wow, what a treat! This cozy Japanese restaurant serves up some of the freshest and value-for-money sashimi. A must-try if you’re in the area. 🙌💯

P.S. Already planning my next visit…… of sashimi goodness. 🤭❤️

#burpple #burpplesg #stfoodtrending #straitstimesfood #sgfood #sgeats #foodsg #wheretoeatsg #whattoeatsg #yosakoiclementi

Premium Ramen

($15.90) got milky and not salty broth for me tbh but the ramen was kinda normal and not much unique. But the tonkatsu kinda tough texture and not that chewy type. so its kinda a bit missed tbh. I did topped up for 2 bucks for egg so its quite nice and not that bad.

($9.50) But it's a bit slightly oily aftertaste tbh as it still acceptable for me. But the cheese taste very strong compared to tomato sauce tbh.

($7.50) high recommended frm Kiwami as my friend he wanted to order since it's gyoza bar. But it's a bit slightly oily aftertaste tbh as it still acceptable for me.

A rich pork bone broth blended with dried sardines and bonito flakes, served with house-made soy sauce and thick flat noodles. For a change in taste, the addition of homemade flower oil and kombu vinegar adds a tangy lift to the flavour profile. It was truly yummy. The broth was thick, rich and deep, with a distinct oceanic umami from the dried sardines and bonito flakes. The noodles had a tastisfying slurpy, chewy texture. The ajitama was spot on, soft with a perfectly yolky centre. The cha shu was standard, nothing to shout about but good enough.